Boston Lettuce with Roasted Red Onions

Total Time

Prep: 25 min. Bake: 20 min.


8 servings

Updated: Oct. 27, 2023
Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. —Josh Carter, Birmingham, Alabama
Boston Lettuce with Roasted Red Onions Recipe photo by Taste of Home


  • 2 medium red onions, cut into 1/4-inch wedges
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups balsamic vinegar
  • 6 tablespoons orange juice
  • 4 heads Boston or Bibb lettuce, halved lengthwise
  • 1/2 cup crumbled Gorgonzola cheese
  • Toasted chopped walnuts, optional


  1. Preheat oven to 400°. Place onions on a foil-lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally.
  2. In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes.
  3. Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and, if desired, chopped walnuts.

Boston Lettuce Salad Tips

Can you make the dressing for Boston lettuce salad ahead of time?

Sure you can! Generally, vinaigrettes can be kept in the refrigerator for up to 2 weeks. Shake well before using to help distribute anything that has separated. Try another delicious homemade dressing after you run out.

What else can you put on Boston lettuce salad?

Change up the toppings to suit your palate! Not a fan of Gorgonzola? Use feta or shaved Parmesan instead. Try pecans instead of walnuts, or add sliced pears for more crunch. The possibilities are up to you!

What can you serve with Boston lettuce salad?

Our marinated grilled chicken is the perfect topper to this Boston lettuce salad. You could also serve it as a soup and salad combo with this easy butternut squash soup.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 serving: 101 calories, 4g fat (2g saturated fat), 6mg cholesterol, 135mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.